Search

Elaboration (3) ACTDEK021

using current food guides and government-endorsed food policies to plan food choices

Elaboration (3) ACTDEK012

recognising the benefits food technologies provide for health and food safety and ensuring that a wide variety of food is available and can be prepared for healthy eating

Elaboration (3) ACTDEK044

investigating the interdependence of plants and animals in food and fibre production

Elaboration ACTDEK033

planning and making quality, safe and nutritious food items, using a range of food preparation tools, equipment and techniques

Elaboration (5) ACTDEK032

recognising the importance of food and fibre production to Australia’s food security and economy including exports and imports to and from Asia when critiquing and exploring food and fibre production

experimenting with food preservation methods such as freezing and dehydrating to determine changes to food structure and how these impact on designing healthy food solutions, for example dehydrating fruit for the lunch box

Elaboration (5) ACTDEK044

taking account of animal welfare considerations in food and fibre production enterprises

Elaboration (2) ACTDEK045

determining how the causes of food spoilage can be addressed when preparing, cooking, presenting and storing food items, for example developing a comprehensive checklist of considerations for safe and hygienic food storage and preparation including danger …

Elaboration (4) ACTDEK033

explaining how food preparation techniques impact on the sensory properties (flavour, appearance, texture, aroma) of food, for example the browning of cut fruit, the absorption of water when cooking rice

Elaboration (2) ACTDEK003

considering the suitability of a range of tools when cultivating gardens, mulching and building garden structures and preparing and cooking food from recipes

Elaboration (5) ACTDEK003

exploring the tools, equipment and techniques used to prepare food safely and hygienically for healthy eating

Elaboration (4) ACTDEK012

investigating the labels on food products to determine how the information provided contributes to healthy eating, for example ingredients and nutrition panels

Elaboration (5) ACTDEK021

considering traditional and contemporary methods of food preparation used in a variety of cultures, including Aboriginal and Torres Strait Islander methods

Elaboration (3) ACTDEP026

manipulating materials with appropriate tools, equipment and techniques, for example when preparing food, cultivating garden beds, constructing products

Elaboration (2) ACTDEK032

recognising the need to increase food production using cost efficient, ethical and sustainable production techniques

Elaboration (3) ACTDEK032

describing physical and chemical characteristics of soil and their effects on plant growth when producing food and fibre products

Elaboration (1) ACTDEK033

examining the relationship between food preparation techniques and the impact on nutrient value, for example steaming vegetables

Elaboration (2) ACTDEK044

comparing the environmental impacts of intensive and extensive production systems and their contribution to food and fibre production

Elaboration (6) ACTDEK021

identifying work practices that show an understanding of nutrition, environmental considerations, hygiene and food safety when designing and making a food product, for example washing fruit and vegetables carefully to remove residues, safe disposal of …

Elaboration ACTDEK003

exploring which plants and animals can provide food or materials for clothing and shelter and what basic needs those plants and animals have

Curriculum Types

Curriculum Elements Types

General Capabilities

Cross Curriculum Priorities